The sun’s out so my thoughts immediately turn to picnics and family days out. Whilst it might be more exciting to eat at restaurants/cafes, for us the least stressful (and often only) option is a picnic. The problem is finding exciting, interesting picnic foods that go beyond the usual sandwiches.
These little herby rolls make a fab addition to a picnic (or any meal). They’re crusty with a soft centre, packed with herby flavour and finished off with a sprinkle of sea salt. I’ve used chive and thyme here and the aroma is lovely as you break them open.
Herby Picnic Rolls (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
makes 12 rolls
- 290ml oat milk
- 2 tbsps dairy-free spread
- 2 tbsps syrup
- 400-450g strong white bread flour
- 1 tbsp dried yeast
- 1 tsp salt
- 1 tbsp chopped chives
- 1 tbsp chopped fresh thyme
- oat milk, for brushing
- rock salt for sprinkling
– Warm the oat milk, spread and syrup together until the spread has melted. Set aside to cool slightly.
– Sift the flour into a large bowl. Stir in the yeast and salt.
– Stir in the herbs and make a well in the centre of the flour.
– Once the milk mix is at blood temperature pour into the flour. Mix until it has come together to make a soft dough.
– Turn out and knead for 5-10 minutes until the dough is smooth and springy.
– Place back in the bowl, cover with oiled cling-film and leave to rise for about an hour (it should double in size).
– Meanwhile, oil a muffin tray and set aside.
– Once the dough has risen, knock back and knead again to form a smooth ball.
– Cut into 12 even sized pieces and place each one in a dip in the muffin tray.
– Loosely cover with oiled cling-film and leave to rise for 30 minutes.
– Preheat the oven to 220 degrees Centigrade/Gas Mark 7
– Remove the cling-film. Brush the tops with oat milk and sprinkle on the salt.
– Bake for 15-20 minutes, until golden and sounding hollow when tapped.
– Cool on a wire rack.